Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Savor the vibrant flavors of a perfectly herb-crusted chicken breast paired with an array of roasted rainbow vegetables. This dish is a crisp, satisfying, and wholesome meal that bursts with color, freshness, and a delicate blend of herbs and garlic, making it a delightful option for any meal of the day.

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NUTRITION

352kcal
Protein
34.4g
Fat
18.4g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (5 oz, approx. 140g)

0.5 medium Red Bell Pepper (approx. 75g)

0.25 medium Red Onion (approx. 40g)

0.5 medium Zucchini (approx. 90g)

0.5 cup Broccoli (approx. 45g)

0.5 tbsp Olive Oil

0.5 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed dried herbs.

  • 3

    Lightly drizzle 0.5 tablespoon of olive oil over the chicken to help the herb crust adhere.

  • 4

    Chop the red bell pepper, red onion, zucchini, and broccoli into bite-sized pieces and place them on the sheet pan.

  • 5

    Drizzle the remaining 0.5 tablespoon of olive oil over the vegetables and toss to evenly coat. Season with a pinch of salt and pepper.

  • 6

    Place the seasoned chicken breast in the center of the pan, arranging the vegetables around it.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve your vibrant, flavorful sheet pan meal.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Savor the vibrant flavors of a perfectly herb-crusted chicken breast paired with an array of roasted rainbow vegetables. This dish is a crisp, satisfying, and wholesome meal that bursts with color, freshness, and a delicate blend of herbs and garlic, making it a delightful option for any meal of the day.

NUTRITION

352kcal
Protein
34.4g
Fat
18.4g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (5 oz, approx. 140g)

0.5 medium Red Bell Pepper (approx. 75g)

0.25 medium Red Onion (approx. 40g)

0.5 medium Zucchini (approx. 90g)

0.5 cup Broccoli (approx. 45g)

0.5 tbsp Olive Oil

0.5 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed dried herbs.

  • 3

    Lightly drizzle 0.5 tablespoon of olive oil over the chicken to help the herb crust adhere.

  • 4

    Chop the red bell pepper, red onion, zucchini, and broccoli into bite-sized pieces and place them on the sheet pan.

  • 5

    Drizzle the remaining 0.5 tablespoon of olive oil over the vegetables and toss to evenly coat. Season with a pinch of salt and pepper.

  • 6

    Place the seasoned chicken breast in the center of the pan, arranging the vegetables around it.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve your vibrant, flavorful sheet pan meal.